Pipi e Patate

Name: Pipi e Patate
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: Calabrese
Ingredients: 800 g Potatoes; 600 g sweet peppers; 80 ml Extra virgin olive oil; 2 cloves Garlic; 5 g Fine sea salt; 1 tsp dried oregano

A classic Calabrian summer dish of sweet peppers and sliced potatoes slowly fried in olive oil until meltingly tender and deeply caramelised.

🇮🇹Italy· Calabria

Prep: 15 min
Cook: 40 min
Total: 55 min
Servings: 4
Difficulty: Easy
Calories: 340 kcal

Ingredients

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Servings

800 g Potatoes — peeled and sliced into 8 mm rounds or thick wedges
600 g sweet peppers — red and green bullhorn or Italian frying peppers, deseeded and cut into wide strips
80 ml Extra virgin olive oil — rich Calabrian olive oil preferred
2 cloves Garlic — peeled and lightly crushed
5 g Fine sea salt — or to taste
1 tsp dried oregano — wild Calabrian oregano

Equipment

•Large heavy-based frying pan or skillet
•Chef's knife
•Chopping board
•Wooden spatula

Nutrition

Per serving, approximate

Calories: 340 kcal
fat: 20 g
carbs: 38 g
fibre: 6 g
protein: 4 g
calories: 340 kcal

Instructions

1
Pat the prepared potato slices thoroughly dry with a clean kitchen towel to ensure crisp browning.
2
Heat the extra virgin olive oil in a wide, heavy-based pan over medium heat.
3
Add the potatoes in an even layer and fry for 10 minutes, turning occasionally until edges begin to soften.
4
Add the sliced peppers and crushed garlic cloves to the pan with the potatoes.
5
Season generously with the fine sea salt and toss well to coat in the hot oil.
6
Lower the heat to medium-low and cook uncovered for 20 minutes, stirring gently to avoid breaking the potatoes.
7
Increase the heat slightly for the final 5 minutes so the vegetables develop rich, golden-brown crusts.
8
Stir in the dried oregano, discard the garlic cloves, and rest the dish for 5 minutes before serving.

Chef's tips

Use yellow-fleshed or waxy potatoes so they hold their shape during the slow frying process. Do not cover the pan with a lid, as trapped steam will make the vegetables soggy rather than properly fried. Allow the dish to rest slightly before eating, as the flavours deepen noticeably as it cools.

Ingredient substitutions

bullhorn peppers → sweet bell peppers or long Romano peppers, sliced into thick ribbons
dried oregano → fresh basil leaves torn over the top at the end

Storage

Store leftovers in an airtight container in the refrigerator for up to three days.

Reheating

Reheat gently in an ungreased skillet over medium heat, or serve at room temperature.

Common mistakes to avoid

•Crowding the pan with too small a skillet, which steams the vegetables instead of frying them.
•Adding the peppers too early, causing them to turn to mush before the potatoes cook through.
•Skimping on olive oil, which is necessary to achieve authentic slow-caramelised texture.

Serving suggestions

Serve at room temperature stuffed inside crusty Calabrian durum wheat bread.Pair as a traditional contorno alongside grilled pork sausages or roast meats.Enjoy on its own with seasoned green olives and aged caciocavallo cheese.